Raspberry and White Chocolate Marbled Pudding

Raspberry and White Chocolate Marbled Pudding

Recipe By Michael Weldon

Ingredients

Raspberry Syrup

• 100 g frozen raspberries

• 1 tbs Coles sugar 

Pudding Base

• 250 g butter, extra butter for pudding basin

• 250g Coles sugar

• 4 free range eggs

• 250 g flour, sifted

• 5 g baking powder, sifted

• 25 g vanilla bean paste

• 50 g milk

• 75 g white chocolate chips (callebaut W2 28% or finest Belgian chocolate preferred)

Raspberry Sauce

• 300 g frozen raspberry

• 75 g Coles sugar

• 50 g raspberry jam

Garnish

• Coles pouring cream

Special Equipment

• 1 pudding basin

Method

• In a small pot combine the raspberry syrup ingredients. Place on a medium heat and cook until the berries have softened and broken down. Strain the syrup and cool to room temp.

• In a stand mixer cream the butter and sugar until the butter is light and fluffy. Add the eggs into the mixer 1 at a time, making sure each egg is fully mixed in before adding the next. 

• Turn the mixer down to low, add in the flour and baking powder, mix until evenly combined. Add the vanilla and milk, mix until combined. 

• Divide the mixture into half. Mix the white chocolate buttons into the one bowl of mixture. Mix the raspberry syrup into the other bowl of pudding batter.

• Butter the inside of your pudding basin. Spoon in 1 spoon of white chocolate batter then 1 spoon of raspberry batter, repeat this process until all the basin is full of batter. With s butter knife swirl and mix the two different batters to give the pudding batter a marbled visual. Cover the pudding with baking paper and a piece of foil.

• Place the pudding into a steamer pot with the water in it boiling. Cover with a lid and steam for around 2 hours until the pudding is cooked through. Cool the pudding to room temp.

• In a pot over a medium heat, combine the raspberry sauce ingredients. Cook until the sugar has melted and the raspberries are soft.

• To serve, microwave the pudding and warm the sauce in a small pot. Pour the sauce over the pudding and then pour over cream.

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Scallop & Chive Dumplings

Scallop & Chive Dumplings

Recipe By Courtney Roulston

Ingredients

• 16 wonton wrappers 

• 16 large Coles scallops (around 200 g)

• 8 tbs chives, finely sliced 

• 2 tsp sesame oil 

• 2 tbs ginger, peeled and finely chopped 

• ½ tsp Coles sugar 

• 2 tbs light soy sauce 

• 4 tbs extra virgin olive oil 

• 1 lemon 

• cracked black pepper to serve 

Method

• Bring to a medium heat a generous splash of extra virgin olive oil. Place the ginger and 1 tbs of chives into a small heat-proof bowl. Heat the oil until nearly smoking. Pour the oil over the ginger to scald. Stir in the remaining soy sauce, sesame oil, a squeeze of lemon juice and cracked pepper.

• Bring a large high-sided frying pan of water up to a simmer. Chop half the scallops into a rough mince and slice remaining in half vertically. Place the minced scallop into a mixing bowl and add in 6 tbs chives, 1 tsp sesame oil, 1 tbs ginger, sugar, 1 tbs soy and a pinch of sea salt. Mix together until well combined. 

• Working in batches of 8, place the wonton wrappers onto a clean work surface. Place a tsp full of the scallop mixture into the middle of the wrappers. Top each one with 1 piece of the chunkier scallop meat. Brush a little water around the outside of 2 sides of the wrapper. Fold the wrapper in half on the diagonal to make a triangle pocket. Repeat with all the wrappers. 

• Gently lower 8 dumplings into the gently simmering water and cook for 5 minutes, or until cooked through. Remove with a slotted spoon and repeat with remaining dumplings.

• Serve the dumplings in bowls and drizzle with a little of the dressing. Garnish with a few fresh chives before serving. 

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Tandoori Potatoes with Yoghurt & Mango Chutney

Tandoori Potatoes with Yoghurt & Mango Chutney

Recipe By Michael Weldon

Ingredients

• 8 medium potatoes, skin on, washed (Coles red royal, desiree or sebago)

• 2 tbs Patak`s tandoori paste 

• 4 tbs extra virgin olive oil 

• sea salt to taste 

• 2/3 cup Greek yoghurt to serve 

• 2-3 tbs Patak`s mango chutney, to serve 

• 1 shallot, peeled slice into rings to serve 

• 1 cup coriander sprigs to serve 

• 1 lime, cut in wedges for garnish

Method

• Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt. 

• Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

• Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. 

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BBQ Scallops with Ginger-Miso Dressing

BBQ Scallops with Ginger-Miso Dressing

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles scallops in the shell 

• 1 tbs white miso paste 

• 1 tbs mirin 

• 1 tsp Coles Asia sesame oil 

• 40 g butter, softened 

• 1 tsp Coles finest pure Canadian maple syrup 

• 2 tbs ginger, finely sliced into julienne 

• 1 tbs chives, finely sliced to serve 

• 1 lemon to serve, cheek cut off

Cooked on The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill plate to a medium-high heat. Whisk together the miso, mirin, sesame oil, butter and maple in a bowl until combined. 

• Scatter the ginger over the scallops then spoon the miso mixture over the top of each scallop. 

• Place the scallops onto the grill and cook for 4-5 minutes, or until the scallops are just cooked and the miso mixture is bubbling. 

• Place the scallops onto a serving plate and squeeze over a cheek of lemon. Garnish with chopped chives and serve immediately. 

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Extra Virgin Olive Oil Confit Tuna

Extra Virgin Olive Oil Confit Tuna

Recipe By Michael Weldon

Ingredients

• 2 cups Squeaky Gate extra virgin olive oil

• 2 bay leaves

• 3 garlic cloves

• 2 rosemary sprigs

• 2 dried whole chillies

• 500 g fresh yellow fin tuna, cut into chunks

• 3 sterilized mason jars

Method

• Pre heat an oven to 160 degrees (C), alternatively a BBQ.

• Fill the sterilized jars with tuna chunks.

• Place the bay leaves, garlic, rosemary, chillies into the jars, then fill with extra virgin olive oil.

• Place the jars in the oven (alternatively a BBQ) and cook for 15 minutes then remove from heat and cool to room temperature.

• Seal the jar and store in the fridge for up to two weeks.

• Use on salads or sandwich or for your favourite cooked tuna dishes.

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Steamed Eggplant with Peanut & Ginger Dressing

Steamed Eggplant with Peanut & Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 2 medium eggplants (both the same size) 

• 1 long red chilli

• sea salt and ground white pepper to taste 

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 tbs ginger, julienne 

• 1 tbs crunchy peanut butter 

• 2 tbs Coles asia soy sauce 

• 1 tbs rice wine vinegar 

• 2 tsp maple syrup 

• 1 tsp Coles sesame oil 

• 1 tbs chives and coriander leaves, as garnish 

Method

• Cut each eggplant into 6 wedges lengthways and place them in a single layer along with the whole chilli on top of a piece of baking paper with holes cut into it inside a steamer basket. 

• Steam the eggplant and chilli for 40 minutes, or until the flesh is soft like custard, but still holding together. 

• Heat the oil in a small pot over a medium heat. Once the oil is around 180 degrees (C), pour it over the sliced ginger in a heat-proof bowl. Remove the chilli from the steamer and chop into a fine paste. Whisk the peanut butter, soy sauce, rice wine vinegar, maple, sesame oil and a pinch of white pepper into the ginger mixture.

• Carefully remove the eggplants from the steamer. Place them onto a serving plate and drizzle over the dressing while they are still warm. Slice the warm chilli and garnish along with chives and coriander and serve.

• Optional to serve with steamed rice greens or noodles.

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BBQ Leeks with Grated Egg Dressing

BBQ Leeks with Grated Egg Dressing

Recipe By Courtney Roulston

Ingredients

• 4 whole large leeks

• 80 ml (1/3 cup) Squeaky Gate extra virgin olive oil 

• sea salt and pepper to taste 

• 2 free range eggs, hard boiled and chilled

• 1 tsp Coles dijon mustard 

• ½ lemon, zest and juice

• 1 tbs capers, rinsed, chopped 

• ¼ cup Coles deli green olives, pitted, chopped 

• 3 cornichons, finely chopped 

• 2 tbs flat leaf parsley, chopped 

• 2 tbs chives, finely sliced, leave some aside for garnish

Method

• Heat a BBQ plate to a medium heat. Trim the green tops from the leeks and slice in half lengthways (leaving the root on as this will help the leeks hold together while they grill). Drizzle with 30ml of extra virgin olive oil and season with a little salt. Grill the leeks for 4-5 minutes, each side, or until tender on the inside and charred on the outside. Remove from the grill and place onto a tray. Cover the tray with aluminium foil to steam the leeks through for 2 minutes. 

• Meanwhile, boil the eggs in a pot of salted water for 10 minutes to hard boil. Place into a bowl of iced water. Once cool enough to handle, peel and set aside.

• For the dressing, whisk the mustard, lemon zest, lemon juice, capers, olives, cornichons, parsley and half the chives with the remaining extra virgin olive oil. Season with pepper and taste to see if the mixture needs any extra salt.

• Remove the leeks from the tray and place them onto a serving platter cut side up so they hold the dressing. Pour any juices from the leek tray into the dressing and mix in. Spoon the dressing over the leeks then using the large side of a box grater, grate the eggs all over the top. Garnish with extra chives and a little more lemon zest before serving. 

• *Optional: serve with roast chicken on grilled fish.

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Three Fish Roast

Three Fish Roast

Recipe By Michael Weldon

Ingredients

• 1 Coles salmon tail piece

• 1 Coles barramundi tail piece (same size as salmon piece)

• 100 g Coles prawn tail meat

• ½ bunch parsley

• ½ bunch tarragon

• ½ cup spinach 

• 50 g butter

• ¼ cup panko breadcrumbs 

• 1 lemon, zest 

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish 

• ½ bunch parsley

• ½ bunch tarragon

• 1 tbs capers

• 1 shallot, sliced thin

Method

• Add the prawns, parsley, tarragon, spinach and a pinch of salt to a blender, process until the prawns are minced and the herbs are chopped. Add the butter, breadcrumbs and lemon zest, blend until combined into a green butter. If needed, add a drizzle of extra virgin olive oil to loosen the mixture. On a baking paper lined tray, form the stuffing to a shape that will fit between the pieces of fish. Place into the freeze to set.

• Lay the salmon flat on a board skin side down. Once the stuffing has set, place the stuffing on top of the salmon. Top with the piece of barramundi skin side up. Using kitchen string tie into a roast. You will most likely need 3 or 4 ties to hold the fish together. This can be done a day or even two days ahead of cooking.

• Pre heat an oven to 200 degrees (C). Place the roast onto a line baking tray, salmon side down. Drizzle with oil and season with salt. Place into the oven and roast until just cooked. Remove from the oven and rest. 

• After resting the roast for a couple of minutes, remove the string then carve the roast by cutting down the indentations left by the strings. Season the cut side of the roast and serve with a herb salad. 

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Cherry Gingerbread Galette

Cherry Gingerbread Galette

Recipe By Courtney Roulston

Ingredients

Pastry

• 200 g Coles plain flour, plus extra for dusting 

• ½ tsp baking powder 

• 100 g cold butter, cut into cubes (plus 25 g extra melted for brushing)

• 125 g cream cheese, cut into cubes 

• sea salt to taste 

Gingerbread Filling

• ¾ cup almond meal 

• 1/3 cup Coles golden syrup 

• 1 tsp ground ginger 

• 1 tsp mixed spice 

• 1 tbs orange zest 

• 30 g butter, softened at room temperature

• 1 small free range egg 

Top Filling

• 700 g large fresh Coles cherries, pitted 

• 1 tbs demerara sugar (or raw sugar)

• Coles vanilla ice cream, yoghurt or custard, to serve 

Method

• To make the pastry, place the flour, baking powder, butter and a pinch of salt into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again until the mixture comes together in a ball in the base of a food processor, adding a little iced water if required. Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 1 hour to rest.

• Pre-heat the oven to 200 degrees (C). Mix together the gingerbread filling ingredients in a bowl until well combined and a thick paste-like consistency. 

• Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a circle 5-6mm in thickness. Carefully transfer the pastry to a lined oven tray and spread with the gingerbread mixture, leaving a 7cm boarder around the outside. Arrange the cherries on top of the galette and carefully draw the pastry boarder up and over the filling, leaving a large area uncovered in the middle.

• Brush the melted butter around the outside of the pastry and sprinkle with sugar. Bake for 40 minutes, or until the pastry is golden. 

• Remove from the oven and set aside to cool slightly before slicing into wedges and serve with ice cream, yoghurt or custard.

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Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Recipe By Michael Weldon

Ingredients

• 800 g – 1 kg rainbow trout, gutted

• 1 tsp salt

• 1 tsp Coles brown sugar

• 1 tsp black pepper

Dill and Lemon Yoghurt

• 1 cup Jalna Greek yoghurt

• 1 bunch of dill, chopped

• ½ lemon, juice

• 1 tbs preserved lemon, diced

• 2 tbs olive oil

• 1 tsp sea salt

Garnish

• grilled sour dough

• dill pickles

Method

• Heat your smoker 150 degrees (C) with an even and consistent level of smoke. 

• Season the cavity of the fish with sugar, salt and pepper.

• Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.

• In a bowl mix together the ingredients for the dill and lemon yoghurt.

• Once the fish is cooked allow to cool slightly. 

• Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.

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Burnt Butter Ekmek with Salted Caramel and Pistachios

Burnt Butter Ekmek with Salted Caramel and Pistachios

Recipe By Phil Vakos

Ingredients

Kataifi Base

• 1 packet of kataifi pastry

• 100 g Coles butter

• 1 cup Coles sugar

• 1 cup water 

• 1 cinnamon stick

• ½ lemon

Burnt Butter Custard

• 150 g butter

• 1 heaped tsp Coles milk powder

• 6 free range egg yolks

• 600 ml pouring cream

• 1 tbs Coles corn flour

• ¾ cup caster sugar

Vanilla Bean Cream

• 250 ml of cream

• ¼ cup sugar

• 1 tsp of vanilla bean paste

Salted Caramel

• 150 g caster sugar

• 50 g butter

• 1 cup cream

• 1 good pinch of sea salt

• 250 g unsalted crushed pistachio, to garnish

Method

• To make the kataifi base, add sugar, water, cinnamon and lemon into a small pot, bring to the boil for 10 minutes then set aside to cool. Melt the butter, coat the kataifi pastry and place into a medium-sized baking dish, and bake at 170 degrees (°C) for 30-40 minutes or until golden brown. Pour the cooled-down syrup over the hot pastry and set aside to cool.

• To make the custard, place butter into a stainless-steel frying pan over medium heat until foaming. Cook, swirling the pan often, for 6 minutes or until nut brown. Add in the milk powder and combine, then set aside.

• Whisk the egg yolks, sugar and cornflour into a mixing bowl until pale and creamy. Heat the cream until almost boiled and slowly pour into egg mixture bowl, whisking continuously.  Next, fold in the burnt butter mixture and mix through. Return this mixture to heat and cook until mixture coats back of spoon and is slightly thickened. Strain mixture through a sieve, cover with cling wrap and set aside for 4-5 hours, until the mixture is cooled and thickened. 

• To make the vanilla bean cream, add all ingredients into a mixing bowl or a stand mixer and whisk until there are stiff peaks.

• To make the salted caramel, place 150 g of caster sugar into a pan spread evenly, leave it alone until the sugar starts to turn caramel, agitate the pan making sure all sugar is dissolved, add butter and stir through, then add the cream and boil until the sauce comes together, season with sea salt and set aside till cool.

• To assemble, in a ramekin add kataifi to base, then a liberal amount of the burnt butter custard, followed by cream and pistachios. Finish with salted caramel before serving.

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Fig & Ricotta Hotcakes with Thyme Infused Honey

Fig & Ricotta Hotcakes with Thyme Infused Honey

Recipe By Courtney Roulston

Ingredients

• 150 ml honey 

• 1 small lemon 

• ½ bunch thyme, plus a few extra sprigs to serve  

• 1 vanilla bean, split and seeds scraped

• 2 free range eggs

• 450 g ricotta cheese (fresh one from the Coles deli) 

• ½ cup Coles full fat milk

• 1 cup self-raising flour 

• sea salt to taste 

• 4 fresh figs

• Squeaky Gate extra virgin olive oil, for frying 

Method

• Cut the lemon in half and place cut side down in a frying pan over a medium-high heat. Grill the lemon for 3 minutes, or until slightly charred.

• Place 120 ml of the honey in a small pot over a low heat along with the thyme, vanilla bean and charred lemons. Leave on a very low heat for 15 minutes to infuse.

• Whisk together the eggs, remaining honey, 280 g of ricotta, milk and a pinch of salt in a bowl. Sift in the flour and roughly chop 2 figs and add to the bowl. Gently fold through the flour and figs until you have a smooth batter.

• Heat a little oil in a non-stick frying pan on a medium heat. Place heaped tablespoon sized amounts of the batter in the pan and cook for 2-3 minutes each side, or until golden, puffed and cooked through. Repeat this process with all the remaining batter.

• Gently squeeze a little of the charred lemon juice into the infused honey. Whisk 1 tbs of the honey through the remaining ricotta cheese in a bowl.

• To serve, place the hotcakes onto serving plates and spoon on some of the ricotta mixture. Slice the remaining figs, place a few wedges onto the hotcakes and drizzle some of the infused honey all over the top. Scatter over some fresh thyme leaves and serve. 

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Potato Cavolo Nero and Anchovy

Potato Cavolo Nero and Anchovy

Recipe By Andy Allen

Ingredients

• 750 g washed Coles sebago potatoes

• ½ bunch cavolo nero

• 2 rosemary sprigs, leaves removed

• 6 anchovy fillets

• juice and zest of 1 lemon

• 3 tbs extra virgin olive oil

• salt and pepper

• 8 eggs

• 200 ml Coles full cream milk

Herb Salad

• ½ bunch parsley leaves

• ½ bunch dill leaves

• 1 eschallot, peeled and finely sliced

• ½ cup cornichons

• ¼ cup Persian feta

Method

• Pre heat your oven to 180 degrees (°C).

• Place a medium sized frying pan over a medium heat.

• Roughly chop your spuds into 2-3cm chucks. Add in a good wrack of extra virgin olive oil and the potatoes into the pan and cook for about 10 minutes, stirring occasionally.

• While the potatoes are cooking, crack the eggs into a bowl and lightly whisk the eggs together with the milk and good amount of salt and pepper.

• Remove the leaves from the stems of the cavolo nero and roughly chop the leaves and finely slice the stems. After the potatoes are caramelised and cooked through, add the stems of the cavolo nero and the rosemary leaves to the pan and cook down for another 3 minutes. Next add the leaves of the cavolo nero and sweat down for another 3 minutes. Then roughly chop the anchovy fillets and add them to the pan along with the lemon zest, lemon juice and salt and pepper. Ensure everything is well combined and then pour over the egg mix, making sure you disperse it evenly around the pan so there are no gaps without egg.

• Let the egg mix heat up on the stove for about 3 minutes and then transfer the frittata to the oven and cook for around 12-14 minutes depending on your oven.

• To check if the frittata is cooked, just press on the egg mix. If it is firm and the same texture from the outside to the middle of the pan, it’s done. If some of the egg mix is still a little soft, it needs more time in the oven.

• While the frittata is in the oven, place the cornichons, sliced eschalot and parsley and dill leaves into a bowl. Mix together and season with salt, pepper and a touch of olive oil.

• Once the frittata comes out of the oven, let it cool for half an hour and remove from the pan onto a board. Lastly, scatter over the Persian feta and herb salad. 

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Tomato & Chilli Jam

Tomato & Chilli Jam

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 red onions, finely chopped

• 800 g ripe Coles tomatoes, roughly chopped

• 3 long red chillies, de-seeded and finely chopped

• 5 cm piece of fresh ginger, peeled and grated

• 1 star anise

• 1 cup Coles finest white wine vinegar

• 300 g brown sugar

• 2 tsp fish sauce

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Cook the red onion and chopped tomato in the large, heavy-based saucepan over a low heat.

• Add the chilli, ginger, star anise, vinegar and sugar. Bring to the boil, then simmer for about 30 minutes or until very thick. You should be able draw a wooden spoon across the base of the pan and leave a ‘channel’ behind that doesn’t immediately fill with liquid.

• Add the fish sauce and cook for a further 2–3 minutes.

• *Spoon into warm sterilised jars while still hot. Screw the lids on tightly, then label and decorate.

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Creamy Mushroom & Ricotta Lasagne

Creamy Mushroom & Ricotta Lasagne

Recipe By Michael Weldon

Ingredients

• 375 g San Remo large instant lasagne sheets

• sea salt

• 2 tbs butter

• 2 tbs extra virgin olive oil

• 500 g button mushrooms, sliced

• 250 g Swiss brown mushrooms, sliced

• 2 garlic cloves, diced

• 1 cup Coles cream 

Herb Ricotta Filling

• 500 g Coles smooth ricotta

• 1 cup Coles cream

• ¼ cup parmesan cheese

• 1 bunch of basil, chopped

• 1 bunch of parsley, chopped

• 1 lemon, zest

• 1 pinch of salt

• 1 pinch of pepper

Method

• Pre heat an oven to 180 degrees (°C).

• Heat a frypan over a medium high heat. Add the butter and extra virgin olive oil into the pan when melted add the mushrooms, garlic and a pinch of salt, and cook for 10 minutes or until the mushrooms are soft. Add the cream and cook down for another 5 minutes until the mixture thickens.

• In a bowl mix together all the ingredients for the ricotta filling. 

• Build the lasagne in a baking dish starting with a layer of the ricotta filling. Top with pasta sheets and then a layer of the mushroom filling, repeat this process until there are 4 layers of each ingredient. Top the lasagne with the last but of the ricotta mixture and grate over extra parmesan.

• Cook the lasagne in the oven for 45 minutes until the top is golden and the pasta is cooked. 

• Serve the lasagne with a side of dressed leaves.

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Cheats Ricotta Doughnuts with Lemon Curd Cream

Cheats Ricotta Doughnuts with Lemon Curd Cream

Recipe By Courtney Roulston

Ingredients

• 100 g Coles self-raising flour

• ½ tsp baking power

• 200 g Coles smooth ricotta

• pinch sea salt 

• 1 tsp vanilla bean paste

• 1 tbs caster sugar, plus ½ cup extra for dusting

• 2 free-range eggs

• 3 cups Squeaky Gate extra virgin olive oil for frying

• 200 g Coles premium lemon curd

• 150 ml thickened cream

Method

• Sift the flour and baking powder into a mixing bowl. Whisk in the ricotta, salt, vanilla, caster sugar and eggs until you have a smooth batter. Set aside in the fridge to rest for 30 minutes.

• Meanwhile whip the cream to soft peaks and stir through the lemon curd. Place the mixture into a piping bag and set aside in the fridge. 

• Heat the oil to 170 degrees (°C) in a medium sized pot. Gently lower tablespoon-sized balls of the dough into the oil an fry in batches for 3-4 minutes, or until puffed and golden. Drain on kitchen paper and repeat with all the dough. Roll the outside in caster sugar while they are still warm and place into a tray lined with paper for serving and allow to cool slightly. 

• Pipe some of the lemon cream into the middle of the doughnuts and serve. 

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Chilli Chocolate Brownies

Chilli Chocolate Brownies

Recipe By Michael Weldon

Ingredients

• 200 g Coles dark chocolate 

• 200 g Coles unsalted butter 

• 3 free-range eggs

• ¼ cup cocoa powder

• 1 ¼ cup caster sugar 

• ¾ cup plain flour 

• ½ tsp chilli flakes

• *serve with Jalna farm to pot organic honey yoghurt

Method

• Pre heat an oven to 160 degrees (°C). 

• Melt the chocolate and butter, mix until smooth, remove from the heat. Add the sugar and mix until combined. Add the eggs in one at a time so that the mixture evenly combines. Then add the cocoa, flour and chilli flakes, mix until smooth and combined.

• Pour into a lined brownie tin. Place into the oven and bake for 30 – 35 minutes until moist crumbs stick to a cake tester when poked into the centre of the brownie. If the tester comes out with batter, then it needs more oven time.

• Once cooked allow to cool then serve with a spoon of yoghurt. It can also be served warm.

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Smashed Zucchini, Yoghurt & Walnut Dip

Smashed Zucchini, Yoghurt & Walnut Dip

Recipe By Courtney Roulston

Ingredients

• 5 medium green zucchini

• 3 large cloves garlic, skin left on

• ½ cup walnuts, chopped - plus extra to serve 

• ¼ cup flat leaf parsley, chopped *plus extra sprigs to serve 

• sea salt to taste 

• 2 tsp tahini paste 

• juice and zest of ½ lemon

• 2 tbs Squeaky Gate extra virgin olive oil, plus extra to serve  

• 1 cup Jalna Greek yoghurt 

• 1 tsp Coles honey 

• 1 tsp toasted sesame seeds 

• ½ tsp ground cumin 

• cracked black pepper to serve

• *serve with crispy toasted flatbread

Method

• Pre-heat a BBQ grill to medium-high heat. Slice the zucchini in half lengthways, reserving ½ a whole round zucchini to use as a raw garnish. 

• Place the garlic into a foil pouch with a drizzle of oil and place onto the BBQ along with the zucchinis. Grill for 15 minutes, or until the flesh is soft and the outside has some nice char marks.

• Whisk the yoghurt and honey together in a bowl until smooth and set aside.

• In a large bowl, mix in the walnuts, cumin, parsley, tahini and a pinch of salt. *Reserve some walnuts, cumin and parsley for garnish.

• In a separate small bowl, to prepare the garnish mix in some walnuts, sesame seeds, cumin and a sprinkle of salt. On a separate plate, slice the reserved raw zucchini on a mandolin into thin rounds.

• Remove zucchinis from the grill and place onto a chopping board and slip the garlic out of its skin. Chop the zucchini and garlic with a large knife until they are smashed up. Place the zucchinis into the large bowl mix. Add lemon zest, lemon juice, extra virgin olive oil and stir through.

• Spoon the yoghurt onto a shallow serving plate. Spoon the smashed zucchini mixture onto the plate. 

• Mix the reserve chopped walnuts with sesame seeds, cumin and pepper. Scatter the raw zucchini over the top and sprinkle with the walnut mixture, parsley sprigs and a drizzle of extra virgin olive oil. 

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Eggplant and Cashew Curry

Eggplant and Cashew Curry

Recipe By Michael Weldon

Ingredients

• 2 tbs extra virgin olive oil

• 1 cup cashew nuts

• 2 tbs Patak’s korma paste

• 2 tbs Patak’s eggplant pickle

• 1 onion, diced

• 1 tbs garlic, minced

• 1 tbs ginger, minced

• salt

• 1 eggplant, cut into 3 cm cubes

• 1 tbs garam masala

• 1 tbs extra virgin olive oil 

Garnish

• fried curry leaves

• serve with rice

Method

• Pre heat an oven to 200 degrees (°C). Add the eggplant to the oven tray. Drizzle with extra virgin olive oil, sprinkle with salt and garam masala. Place in the oven and cook until golden.

• In a large saucepan over a medium heat add drizzle of extra virgin olive oil. Add the Pataks Korma Paste and fry off until it begins to separate. Add the onion, garlic and ginger, cook till softened. Add in the cashews and 2 cups of water and bring to the boil then reduce to a simmer. Cook for 10 minutes until the cashews are soft.

• Add in the Pataks Eggplant Pickle. With a stick blend the cashew curry mixture until smooth. Return to the pot and bring to the simmer. Add the eggplant into the sauce and simmer. Taste the sauce and adjust the seasoning to your liking. 

• Serve the curry topped with fried curry leaves and rice on the side. 

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Roast Chicken with Miso Braised Corn

Roast Chicken with Miso Braised Corn

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles free range chicken

• 1 cup water 

• 4 tbs Squeaky Gate extra virgin olive oil

• 1 tsp ground cumin 

• 3 cobs corn, husks removed 

• 2 medium brown onions, sliced in half lengthways 

• ½ bunch thyme 

• 2 tsp white miso paste 

• 40g Coles butter 

Method

• Pre heat the oven to 200 degrees C. Place the corn cobs, onions cut side down, thyme and water into the base of a roasting tray to make a trivet to keep the chicken off the bottom of the tin. 

• Cut the backbone out of the chicken to butterfly it down flat. Reserve the backbone to make stock in another recipe. Massage the chicken with 2 tablespoons of extra virgin olive oil, ground cumin and sea salt then place on top of the corn. Roast the chicken for 1 hour or until golden and cooked through. Remove from the oven and set the chicken and onions aside to rest. 

• Remove the thyme sprigs from the tray. Cut the corn kernels off the cobs into the tray and place the tray over a gas burner on a medium heat. Whisk in the miso and butter to the corn and allow to simmer for a few minutes to thicken, adding a dash more water if the pan juices have evaporated. 

• Place the miso braised onto the base of a serving plate. Top with the chicken and serve. 

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